Author: Tadashi Ono
Author: Chris Miller
This quick, easy, and delicious recipe features a seared whole piece of tuna loin that's seared on a grill and then cut into slices and slid into brioche buns. Okay, so these are also technically sandwiches....
Author: Bon Appétit Test Kitchen
Author: Steven Raichlen
Author: Jean Georges Vongerichten
Author: James McNair
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
Grilled meatballs, grilled bread, and a peppery arugula-walnut pesto make this sandwich one to remember.
Author: Eli Sussman
Author: Melissa Roberts
We're flipping the script and marinating after grilling. In the case of squash, it produces maximum flavor without compromising char or texture.
Author: Claire Saffitz
Author: Ruth Cousineau
Author: Fred Thompson
Author: Karen Busen
Author: Rachel Yang
Author: Bon Appétit Test Kitchen
A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) help press the bird onto the grill for even heat exposure.
Author: Rhoda Boone
Author: Kristin Donnelly
How to Make a Chocolate Raspberry Panini
Author: Rochelle Palermo
Author: Lillian Chou
Author: Norman Van Aken
Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.
Author: Bon Appétit Test Kitchen
Author: Jean Georges Vongerichten
Also known as the one-hour turkey, this spatchcocked bird (ask your butcher, or go to bonappetit.com/spatchcock) will free up your oven.
Author: Claire Saffitz
Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.
A lovely taste of spring.
Author: Janet Taylor McCracken
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food appetizers...
Author: Karen Adler
Author: Bon Appétit Test Kitchen
Author: Sara Foster
Author: Kristin Donnelly
Author: Steven Raichlen
Bratwurst in Beer is a staple at any summertime outing. A post-grilling beer bath serves to add some aromatic flavors, much-needed moisture, and additional cook time.
Author: Pableaux Johnson
Author: Chris Schlesinger
After these plump up from a quick brine, and cook in their shells, they'll eat more like peel-and-eat lobster tails than plain old shrimp. Serve this alongside grilled steak, and it'll be not only a great...
Author: Adam Perry Lang
When carrots are in season, don't peel them-just give them a quick scrub. The nutrient-rich skins will get deeply charred on the grill.
Author: Andy Baraghani
Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you'd rather not make your own.
Author: Joshua McFadden
Author: Bon Appétit Test Kitchen
This recipe is going to instruct you to remove the backbone of the fish from inside the cavity-no small task but well worth it. You can also just tie two whole fillets of salmon together (skin side facing...
Author: Nick Nutting